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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 large eggplants |
2 tbs. lemon juice |
1/4 cup tahini |
3 garlic cloves, peeled |
1/4 cup olive oil, plus 1tbs. |
pita bread |
salt and pepper |
Directions:
1. Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
2. Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth.
3. Serve with pita bread or pita chips.
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